Quality: improved cutting quality, increased yield, optimum shape stability, very small loss of juice, less risk of colour change, no black bones (no CO2 direct gas flushing)
Longer shelf life for the end product
Closed chill loop; therefore a fraction of the operating costs (compared to CO2 tunnel or nitrogen)
Homogeneous freezing thanks to optimum air circulation
‘Pause mode‘ for even freezing in spite of brief line interruptions
The CBF ensures quick and precise surface freezing of meat pieces within approx. 6-20 minutes, depending on the size and entry temperature of the meat pieces.
The CBF blast freezer operates in cycles.
Through an infeed flap the operator slides-in the meat pieces in a basket and pulls back the drawer. Then the transport chain indexes by one cycle to the next basket.
The operator continuously repeats this process. The control unit times the baskets, so that after the set time (e.g. 8 min) has elapsed, the tempered products are ejected.
The meat pieces are placed side-by-side into the baskets and pass through the freezer cabinet in approximately 6 to 20 minutes depending on the chosen setting.
The meat is removed just before portioning. This results in a very thin crust of 2 to 3 mm (5 to 10 %) instead of 5 to 10 mm, which clearly increases product quality.
One operator can load the freezer and operate the portioning machine at the same time.
